Okay, yes this is super OTT. The ingredients list calls for four packs of pastry. This is the kind of recipe my Mum and I bitch about.
But HEY. This is also the ultimate in indulgent Christmas day party food- a tear and share chocolate pastry that’s perfect for holiday potlucks or to serve throughout the Christmas season to enjoy with family and leisurely starts to the day. It can easily serve 10, so if you have a big crowd on the way or children to cook for, they will LOVE this.
And I love that lots of people will not believe it's vegan. No, it's not for every day, but why the HECK not today?
n.b. If you haven't seen the technique for twisting the segments, watch a YouTube video on it - it's easier than it looks but quite hard to describe!
Tear and share chocolate and hazelnut snowflake tart
4 packs Jus-Rol croissant pastry
1 jar hazelnut and chocolate spread
2 tbsp soy milk for pastry glaze
1. Preheat the oven to 180°C. Grease and line a large baking tray. Have a **20cm** cake tin or plate on hand as this will be your guide for your pastry cutting.
2. Take the first pack of croissant pastry and roll out so it is slightly larger than the 20cm cake tin. Place the cake tin over the pastry and, using a sharp knife, just mark out the outline of the tin- this will be a guide for where to spread the hazelnut and chocolate sauce.
3. Using a spatula, spread 1/3 of the hazelnut spread over the pastry within the cake tin lines. Place this first layer in the centre of the baking tray.
4. Repeat the steps for two more layers, placing each one on top of the last on the baking tray and using up the whole jar of spread.
5. For the final layer, roll out to the same cake tin size. Then place on top of the three other layers. Place the cake tin over all the layers and use the sharp knife to trim off any excess pastry.
6. Now take a glass tumbler or pint glass and place it upside down in the centre of the pastry. This will help secure everything as you start to cut.
7. Using that same sharp knife and keeping the glass in place with one hand, cut sixteen slices outward from the glass, so you end up with what looks like a pastry flower.
8. Working with two adjacent slices at a time, twist the edges of the slices outwards twice, so they have two full turns in them.
9. Do this with each pair of slices until you’ve done the whole tart. Then tuck each end of the slice under itself to secure any filling that may escape when baking.
10. Brush over a little soy milk to make the pastry extra glossy, and then bake for around 30 minutes, checking on it at 20 minutes and covering with foil if the pastry is getting any darker than golden brown.
11. Serve straight away and let your guests pull their own snowflake strand out from the centre- they’ll love the theatre of it.